Sauteed Fish Fillets With Orange Butter Sauce

Ingredients

• 34 cup fresh orange juice
• 1 tablespoon unseasoned rice vinegar (or mild Mexican vinegar)
• 1 tablespoon olive oil
• 4 (6 ounce) white fish fillets
• each about 3/4 inch thick
• 14 teaspoon salt (to taste)
• 18 teaspoon fresh ground black pepper (to taste)
• 1 tablespoon tequila
• 2 tablespoons cold unsalted butter
• cut into 4 pieces
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup; reserve off heat.
2. Heat the oil in a big nonstick skillet and cook fish 3-4 minutes per side or until it is golden brown on the outside, opaque but still moist inside and just barely flakes when tested with a fork.
3. Season with salt and pepper; remove fish to a serving platter.
4. Add the tequila to the skillet and bring to a boil, scraping up any browned bits; add the reserved orange juice reduction to the same skillet and bring to a boil.
5. Immediately decrease the heat to low and add the butter, 1 piece at a time, whisking just until melted.
6. Remove from heat and stir in the cilantro; spoon sauce over the fish; serve immediately.